Sugar Cookie Cake Vanilla (Print-Friendly Format)

Moist vanilla cake layered with sugar cookie dough and cream cheese frosting for a festive dessert.

# Ingredients You’ll Need:

→ Sugar Cookie Dough

01 - 345 g all-purpose flour
02 - 1 teaspoon salt
03 - 227 g unsalted butter, room temperature
04 - 250 g white granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 120 ml milk
07 - 70 g festive sprinkles (jimmies)

→ Vanilla Cake

08 - 440 g all-purpose flour
09 - 1 teaspoon baking powder
10 - 0.5 teaspoon baking soda
11 - 1 teaspoon salt
12 - 227 g unsalted butter, room temperature
13 - 45 ml neutral oil (canola or vegetable)
14 - 300 g white granulated sugar
15 - 1 teaspoon pure vanilla extract
16 - 4 large eggs, room temperature
17 - 180 g sour cream, room temperature
18 - 240 ml buttermilk

→ Cream Cheese Frosting

19 - 454 g unsalted butter, room temperature
20 - 170 g cream cheese, room temperature
21 - 625 g powdered sugar, sifted
22 - 1 teaspoon pure vanilla extract
23 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 150°C. Evenly spread flour on a baking tray and bake for 8 minutes. Allow to cool completely. Combine with salt.
02 - In a mixing bowl, beat butter and sugar at high speed for 2 minutes until pale and fluffy. Scrape down the bowl, add vanilla and milk, and mix on medium until smooth.
03 - Add baked flour-salt mixture and sprinkles to the wet ingredients. Mix on low just until combined.
04 - Line a baking tray with parchment paper. Using a small scoop, portion dough, flatten into discs, and arrange 15 discs on the tray. Freeze while preparing cake batter.
05 - Reserve two 120 g portions of dough for cake filling. Roll leftover dough into small balls for decoration, place on a lined plate, and freeze until use.
06 - Preheat oven to 175°C. Grease three 20 cm cake pans with nonstick spray, line with parchment circles, and grease again.
07 - Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
08 - In a large mixing bowl, beat butter, oil, and sugar at high speed for 2 minutes until pale and fluffy. Scrape bowl, add vanilla, eggs, and sour cream, mixing on medium until well combined.
09 - Gently mix sifted dry ingredients and buttermilk into wet ingredients on low speed until just blended. Finish folding with a rubber spatula.
10 - Divide batter evenly among prepared pans. Press 5 frozen cookie dough discs into each layer.
11 - Bake at 175°C for 26–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to a rack to cool completely.
12 - Sift powdered sugar into a bowl. In another bowl, beat butter at high speed for 2 minutes. Add cream cheese and mix for 1 minute, scraping the bowl. Gradually add powdered sugar on low. Finish with vanilla and salt. Beat at high speed until creamy.
13 - Trim domes from cooled cake layers. Place first layer on serving board. Spread 180 ml frosting and pipe a border around edge. Distribute a reserved portion of cookie dough within border.
14 - Add second cake layer and repeat frosting and cookie dough filling. Place final layer with base side up.
15 - Apply a thin layer of frosting around cake as a crumb coat. Freeze for 15 minutes.
16 - Frost the entire cake with remaining frosting. Top with chilled cookie dough balls and additional sprinkles.

# Extra Tips:

01 - Use a kitchen scale for precise flour measurement to avoid a dense texture.
02 - For high altitude, add 15 g additional flour to cake batter.
03 - Allow dairy ingredients to come to room temperature two hours before mixing.

Return